Shrimp And Jalapeno Nachos Recipe

Name: Shrimp And Jalapeno Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sour cream; 1/2 avocado, peeled and pitted; 1/2 lemon, juiced; 1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained; 1 tablespoon vegetable oil; 1/4 teaspoon ground dried chipotle pepper; salt and ground black pepper to taste; 1 pinch cayenne pepper, or to taste; 50 large (restaurant-style) tortilla chips, or as needed; 2 jalapeno peppers, seeded and very thinly sliced; 3 1/2 cups shredded pepperjack cheese, or as needed; 15 cherry tomatoes, sliced - or as needed; 1/4 cup chopped fresh cilantro

Servings: persons

1/2 cup sour cream
1/2 avocado, peeled and pitted
1/2 lemon, juiced
1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained
1 tablespoon vegetable oil
1/4 teaspoon ground dried chipotle pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
50 large (restaurant-style) tortilla chips, or as needed
2 jalapeno peppers, seeded and very thinly sliced
3 1/2 cups shredded pepperjack cheese, or as needed
15 cherry tomatoes, sliced - or as needed
1/4 cup chopped fresh cilantro

1
Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
2
Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
3
Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
4
Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
5
Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
6
Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
7
Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup sour cream, 1/2 avocado, peeled and pitted, 1/2 lemon, juiced, 1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained, and more.

Yes, Shrimp And Jalapeno Nachos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Jalapeno Nachos

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